Meat
Lifter
Beef rib lifter (lifter meat) is the deckle-like muscle over the ribeye—often removed in boneless fabrication and sold separately for grind, stew, or slow cooking. It is flavourful and fatty, less suited to premium steak service than the eye but excellent when braised or minced. Braise, smoke low, or grind into burger blends. Trim thick hard fat if needed. A butcher’s utility cut that should not be wasted when breaking rib primals.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.9 g
- Saturated Fat 5.28 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.9 g
- Polyunsaturated Fat 0.94 g
- Cholesterol 73.7 mg
- Sodium 58.6 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.1 g
- Water 59.9 g
- Energy 203 kcal
- Water 59.9 g
- Protein 23.1 g
- Fat 11.9 g
- Saturated Fat 5.28 g
- Monounsaturated Fat 4.9 g
- Polyunsaturated Fat 0.94 g
- Omega-3 0.09 g
- Trans Fat 0.2 g
- Vitamins 39.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.27 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 396 mg
- Major Minerals 395 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.27 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.8 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Lifter of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Packing plants separated lifter meat during boneless rib fabrication.
Grind and food-service stew lines absorbed rib lifter trim.
Craft butchers marketed lifter for burnt-end-style and braised specials.